Dough rheology of wheat recombinant lines in relation to allelic variants of<i>Glu-1</i>and<i>Glu-3</i>loci

Martínez-Crúz, Eliel; Espitia-Rangel, Eduardo; Villaseñor-Mir, Héctor E.; Molina-Galán, José D.; Benítez-Riquelme, Ignacio; Santacruz-Várela, Amalio; Peña-Bautista, R.J.

doi:10.1556/crc.39.2011.3.8

Cited by 6 publications

(3 citation statements)

References 15 publications

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“…They shared similar electrophoretic patterns and each possessed three active LMW-GS genes, but had significantly different effects on quality properties (Figure 6). Glu-B3g ( B3-530-3 , B3-548 , B3-544 and B3-621-2 ) produced the best quality parameters, including ZSV, Rmax, ST, %UPP, LV and PBTS (Figure 6), in agreement with previous reports [40,42,45]. Glu-B3b ( B3-530-2 , B3-548 , B3-607 and B3-621-1 ) also had positive effects on most quality parameters (Figure 6), again consistent with the previous studies [46,47].…”

Section: Lmw-gs Alleles and Bread-making Qualitysupporting

confidence: 92%

Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat

et al. 2012

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BackgroundLow-molecular-weight glutenin subunits (LMW-GS) strongly influence the bread-making quality of bread wheat. These proteins are encoded by a multi-gene family located at the Glu-A3, Glu-B3 and Glu-D3 loci on the short arms of homoeologous group 1 chromosomes, and show high allelic variation. To characterize the genetic and protein compositions of LMW-GS alleles, we investigated 16 Aroona near-isogenic lines (NILs) using SDS-PAGE, 2D-PAGE and the LMW-GS gene marker system. Moreover, the composition of glutenin macro-polymers, dough properties and pan bread quality parameters were determined for functional analysis of LMW-GS alleles in the NILs.ResultsUsing the LMW-GS gene marker system, 14–20 LMW-GS genes were identified in individual NILs. At the Glu-A3 locus, two m-type and 2–4 i-type genes were identified and their allelic variants showed high polymorphisms in length and nucleotide sequences. The Glu-A3d allele possessed three active genes, the highest number among Glu-A3 alleles. At the Glu-B3 locus, 2–3 m-type and 1–3 s-type genes were identified from individual NILs. Based on the different compositions of s-type genes, Glu-B3 alleles were divided into two groups, one containing Glu-B3a, B3b, B3f and B3g, and the other comprising Glu-B3c, B3d, B3h and B3i. Eight conserved genes were identified among Glu-D3 alleles, except for Glu-D3f. The protein products of the unique active genes in each NIL were detected using protein electrophoresis. Among Glu-3 alleles, the Glu-A3e genotype without i-type LMW-GS performed worst in almost all quality properties. Glu-B3b, B3g and B3i showed better quality parameters than the other Glu-B3 alleles, whereas the Glu-B3c allele containing s-type genes with low expression levels had an inferior effect on bread-making quality. Due to the conserved genes at Glu-D3 locus, Glu-D3 alleles showed no significant differences in effects on all quality parameters.ConclusionsThis work provided new insights into the composition and function of 18 LMW-GS alleles in bread wheat. The variation of i-type genes mainly contributed to the high diversity of Glu-A3 alleles, and the differences among Glu-B3 alleles were mainly derived from the high polymorphism of s-type genes. Among LMW-GS alleles, Glu-A3e and Glu-B3c represented inferior alleles for bread-making quality, whereas Glu-A3d, Glu-B3b, Glu-B3g and Glu-B3i were correlated with superior bread-making quality. Glu-D3 alleles played minor roles in determining quality variation in bread wheat. Thus, LMW-GS alleles not only affect dough extensibility but greatly contribute to the dough resistance, glutenin macro-polymers and bread quality.

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Section: Lmw-gs Alleles and Bread-making Qualitysupporting

confidence: 92%

Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat

et al. 2012

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“…The genotypes possessing Glu-A1-2* and Glu-A1-1 displayed a high value for GY, SV, and EDEV while those with Glu-A1-null showed lower values for these traits (Table 3). Previous studies suggested that quality traits are correlated with Glu-A1-2* and Glu-A1-1 subunits and genotypes with null usually have poor quality scores (Martinez-Cruz et al, 2011). Similarly, Rasheed et al (2014) reported that the presence of HMW glutenin subunits Glu-A1-1 and Glu-A1-2* combined with Glu-D1-15 + 10 had a positive effect on quality traits.…”

Section: Discussionmentioning

confidence: 88%

Allelic variations of glutenin subunits and their associationwith quality traits in bread wheat genotypes

Aktaş¹,

Baloch²

2017

Turk J Agric For

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IntroductionTurkey is a major producer of wheat, with approximately 9 × 10 6 ha sown annually leading to an annual production of 20 × 10 6 t (Baloch et al., 2016). In Turkey, a national wheat breeding program was initiated in 1967, the National Wheat Release and Training Project, with the collaboration of international organizations such as the International Maize and Wheat Improvement Center (CIMMYT) and International Center for Agricultural Research in the Dry Areas (ICARDA). This program started the process of a national green revolution that resulted in an increase in wheat yield and the development of more than 100 wheat cultivars, most significantly contributing to the economy of Turkey. Nearly all the wheat cultivars in Turkey were direct or indirect input from CIMMYT and ICARDA bread wheat breeding programs that focused on increasing the quality and quantity of wheat for the developing world (Alsaleh et al., 2015(Alsaleh et al., , 2016. However, the Turkish flour industry has continued to import high-quality wheat at a high cost due to the lack of cultivars with good quality traits. Therefore, one of the main objectives of the Turkish bread wheat breeding program is to develop wheat varieties with higher grain yield (GY) and better bread-making qualities in terms of protein and gluten content (Baloch et al., 2017). In this process, it is important to consider and evaluate genotypes, environments, and their interaction as the main factors affecting wheat quality traits.The quality of bread-making is mainly related to the composition of endosperm storage proteins, namely gliadins and glutenins (Dessalegn et al., 2011). Gliadins are monomeric proteins synthesized by the Gli-1 and Gli-2 loci, which are located on the short arms of homoeologous chromosomes (He et al., 2005). Gliadin and glutenin represent 80% of total seed storage proteins (Perron et al., 1998). Gliadins have effects on dough viscosity and glutenins contribute to dough elasticity (Ikeda et al., 2006). There are two types of glutenin, low-molecularweight (LMW) and high-molecular-weight (HMW). LMW glutenin subunits are encoded by the Glu-3 loci located on the short arms of chromosomes 1A, 1B, and 1D while HMW subunits are encoded by the Glu-1 loci on chromosomes 1A, 1B, and 1D (Békés et al., 2006).

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“…But in many other cases, there is a gap in knowledge to explain how specific alleles affects quality and more research is still necessary to understand how different genes (and their alleles) interact to generate a particular phenotype. At CIMMYT's Wheat Chemistry and Quality Laboratory, several studies have been conducted of the effect of allelic composition at the Glu-1 and Glu-3 loci, known to strongly influence gluten properties and end-use quality [30][31][32][33][34][35] . This represents a substantial effort for the coming years due to the great diversity of available gluten alleles in the wheat pool and the complexity of this protein network.…”

Section: Wheat Grain Quality Research Activitiesmentioning

confidence: 99%

Genetic improvement of wheat grain quality at CIMMYT

Guzmán

Ammar

Govindan

et al. 2019

Front. Agr. Sci. Eng.

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The International Maize and Wheat Improvement Center (CIMMYT) is the global leader in publiclyfunded maize and wheat research and in farming systems based on these crops. CIMMYT leads the Global Wheat Program (GWP), which includes some of the largest wheat breeding programs in the world. The GWP has been successful in developing wheat germplasm that is used extensively worldwide. Wheat quality improvement is a central component of all the breeding efforts at CIMMYT and the Wheat Chemistry and Quality Laboratory represents an integral part of the breeding programs. Wheat quality is addressed at CIMMYT over the full range of this very wide and variable concept with milling, processing, end-use and nutritional quality targeted. Wheat progenitors and advanced lines developed by the breeders are assessed for diverse quality attributes, with the aim of identifying those that fulfill the requirements in terms of milling, processing, end-use and nutritional quality in different target regions. Significant research is conducted to make more efficient the integration of wheat quality traits in the breeding programs. The main topics being addressed are (1) methodologies to analyze grain quality traits, (2) genetic control and environmental effects on quality traits, (3) characterization of genetic resources for quality improvement, and (4) diversifying grain properties for novel uses.

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Dough rheology of wheat recombinant lines in relation to allelic variants ofGlu-1andGlu-3loci

Cited by 6 publications

References 15 publications

Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat

Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat

Allelic variations of glutenin subunits and their associationwith quality traits in bread wheat genotypes

Genetic improvement of wheat grain quality at CIMMYT

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